Nestled in the old Saloon Bazaar on Jefferson Street is a restaurant earning a local buzz about its Cajun slant on Italian food and the tables with beer taps right at the fingertips.
Chad Cormier owns The Pie Hole Pizzeria & Tap and has been working to open the restaurant since February. Cormier and his team have completely revamped the interior to expose brick walls and install a brick oven for all of the artisan pizza made to order. The dough is always same-day — made today, used today. Cormier serves as the head chef, and says anything ordered is made on the spot. The pizza crust is thin but truly has a flavor of its own, including a smattering of Mediterranean herbs and a sea salt-sprinkled crust that is the perfect surprise to end a slice. Choose between a hearty red sauce or a deliciously creamy white sauce for the pizza, which can be a personal four-slice or a large 16-inch pie.
“I make the crust my own way,” says Cormier. “We definitely put a twist on it — we’re not in the realm of ordinary.”
Of the restaurant business, Cormier says it’s “definitely a family affair.” He opened The Station in Broussard with his brother Marc in 2005 and worked with his five siblings there. When the Jefferson Street location opened, Cormier jumped at the opportunity. “It’s foolish not to capitalize on this location.”
|The Pie Hole's veggie pizzza with chicken and white sauce.|
|Owner Chad Cormier at one of the Pie Hole's draft tables.|
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